Wendy's/Main St, 955 E Main St., Wytheville, VA 24382 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Wendy's/Main St
Address: 955 E Main St., Wytheville, VA 24382
Type: Fast Food Restaurant
Phone: 276 228-7877
Total inspections: 6
Last inspection: 03/10/2016

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Inspection findings

Inspection date

Type

Management is knowledgeable, responsive, and personable. Facilities are organized, controlled, clean, and have good lighting. Staff exhibit good handwashing and are operating efficiently with evidence of routine sanitation procedures being well-established. Facility uses time as PHC for the raw burger staging area (documented time control).
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Salads in reach-in cooler cold holding at improper temperatures (45F).
    Correction: Food was relocated to a reach-in cooler along the serveline, where temperature was holding at 40F. Unit will be serviced and function verified before it is returned to service.
03/10/2016Routine
Very good! excellent temperature control, employee hygiene, cross contamination control, handwashing and very neat and clean.
No violation noted during this evaluation.
11/02/2015Routine
Notes:
*Inspection was done during a busy lunch. Noted employees using proper hand washing and glove use. Operation was crowded but appeared to run smoothly.
*Observed hand sink at the front line was draining slowly. Maintenance may be required soon.

  • Rinsing Procedures (corrected on site)
    Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment did not occur. Observed an employee wash a untensil in the detergent solution and then dip it in the sanitizer solution. The employee was given directions on how to properly wash, rinse and sanitize in a 3 compartment sink by the inspector. The employee then went back and preformed a correct wash, rinse, and sanitize procedure for the utensil.
    Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order. Also, train employees on proper immersion time for the sanitizer solution. For a Quat sanitizer, the items must be immersed for at least 30 seconds and then air dried.
03/10/2015Routine
No violation noted during this evaluation.04/16/2014Risk Factor
Very good! PIC, very knowledgeable and responsive to food safety and operation questions. Facility is operating without AC in rar area but temps/humidity are not excessive, food temperatures are being maintained.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: sour cream packets on salad prep cold holding > 41 degrees F
    Correction: relocated to WIC, adjusted salad prep unit, rotate pans of packets <2 hours to prevent items being out of temp
07/22/2013Risk Factor
No violation noted during this evaluation.12/21/2012Risk Factor

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